1 lb Crabmeat
1/4 t Celery salt
1 Chicken bouillion cube
1 c Boiling water
Dash pepper 1/4 c Chopped onion
1 qt Milk
1 c Butter
Chopped parsley 3 T Flour
Dissolve boullion cube in water. Cook onion in butter until tender,
blend in flour and seasonings.
Add milk and bouillion gradually;
cook until thick, stirring constantly.
Add crabmeat, heat. Garnish with parsley.
